Meat and meat products — Vocabulary
€51.00
Meat and meat products — Determination of chloramphenicol content — Reference method
€115.00
Meat and meat products — Detection and determination of colouring agents
€235.00
Meat and meat products — Determination of total phosphorous content
Meat and meat products — Determination of L-(+)-glutamic acid content — Reference method
Fermented meat products — Specification
€77.00
Meat and meat products — Detection of condensed phosphates
Meat and meat products — Determination of nitrite and nitrate content — Ion chromatography method
Meat and meat products — Determination of nitrogen content — Reference method
Meat and meat products — Determination of moisture content — Reference method
Dry-cured ham Specification
Foodstuffs - Detection of food allergens by molecular biological methods - Part 2: Celery (Apium graveolens) - Detection of a specific DNA sequence in cooked sausages by real-time PCR
€121.00
Foodstuffs - Determination of nitrate and/or nitrite content - Part 4: Ion-exchange chromatographic (IC) method for the determination of nitrate and nitrite content of meat products
€89.00
Foodstuffs - Determination of nitrate and/or nitrite content - Part 3: Spectrometric determination of nitrate and nitrite content of meat products after enzymatic reduction of nitrate to nitrite
Meat and meat products - Enumeration of presumptive Pseudomonas spp. (ISO 13720:2010)
€58.00
